Red Potato, Potato Salad

Okay, I’ll admit it, I’m in a summer picnic food mood. And what’s more picnic appropriate than a good, creamy potato salad? I’ll also admit that I’m a bit picky when it comes to said potato salad. I grew up on a simple, but flavorful mixture that I’m pretty sure my mum never used a recipe for. I couldn’t stand the over-spiced, horseradish-heavy, over-sweet versions people bought from grocery stores and brought to picnics and potlucks. There’s something to be said for fresh and simple when it comes to things like this. The red potatoes, homemade pickles, dill, and other ingredients marry to create an experience that brings me back to my childhood.

Serves: 8

Preparation time: 10-20 minutes

Total time: 50+ minutes, to allow for chilling

Ingredients:

4-5 medium-sized red potatoes

4 eggs

½ cup sour cream

⅓ cup mayo

½ a medium yellow onion, diced small

1 small dill pickle, diced small

1 tsp. dill pickle juice

1 tsp. apple cider vinegar

1 ½ tsp. yellow mustard

3-4 tsp. fresh dill weed, plus more to garnish

A dash of paprika

Salt and pepper

Directions:

Hard boil the eggs and let cool. Peel them and chop them into coarse pieces.

Clean and cut the potatoes into 1-inch chunks. Boil them in salted water, covered, for 8-10 minutes, or until tender but not mushy. The time will differ based on the size of the potato chunks. Drain and let them cool.

Before

After

In a medium bowl, mix the sour cream, mayo, onion, pickle and pickle juice, vinegar, mustard, dill weed, paprika, and salt and pepper to taste. Use less than you think you’ll need during the first round of seasoning; you’d be surprised how much flavor will come from the pickles, onion, etc.

Let it chill for at least half an hour to allow the flavors to meld. Garnish with a couple sprigs of dill weed. Serve alongside your favorite summer meats or vegetarian entrees.

We served this delicious potato salad alongside a delicious steak and grilled asparagus.